Mushroom and Chickpea Stew

Mushroom and Chickpea Stew (Vegetarian)

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slightly adapted from Love and Lemons

I guess I should admit this, I have an addiction. A chickpea addition. I love chickpeas. Chickpea salad, chickpea stew, chickpea burgers, everything and anything chickpea. So, when I came across this recipe, I just had to make it.

It serves 4-6, so it’s perfect for leftovers.

Ingredients

  • 1-2 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 cups sliced baby bella mushrooms
  • 4 cloves garlic, minced
  • salt, pepper
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp tomato paste
  • 1 small zucchini, diced
  • 1 small sweet potato, diced
  • 1 1/2 tsp chopped fresh sage
  • 1 1/2 tsp chopped fresh rosemary
  • 1 1/2 tsp chopped fresh thyme
  • 4 cups low sodium vegetable broth
  • 2 cups of water
  • 2 cans chickpeas
  • 2 cups kale, chopped
  • pinch of red pepper flakes

Instructions

  1. In a large pot, heat oil over medium heat. Add chopped onion and a pinch of salt. Cook until tender.
  2. Add mushrooms, stir and let them set for a few minutes.
  3. Add garlic and soy sauce. Continue cooking, stirring occasionally until mushrooms are browned and tender.
  4. Add balsamic vinegar and tomato paste. Stir to combine.
  5. Add the chopped sweet potatoes, zucchini, sage, rosemary, and thyme. Let cook for a few more minutes (about 3 minutes).
  6. Add vegetable broth, water and chickpeas. Bring to a boil.
  7. Cover and reduce heat to a simmer, stirring occasionally for 20-30 minutes, until sweet potatoes are softened.
  8. Add kale and continue to cook for 15 – 20 minutes, until you are ready to eat.
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